INGREDIENTS:
2 tbsp olive oil 1 medium onion, chopped 3 cloves garlic, minced 2 (28 oz) cans cans of whole peeled tomatoes (or 6 fresh tomatoes, blanched and peeled) 2 cups vegetable stock (or chicken stock for a richer flavor) 1 tbsp tomato paste 1 tbsp sugar (optional, to balance acidity) 1 tbsp smoked paprika - Salt and pepper, to taste ½ cup heavy cream (optional, for creamier soup) ½ cup AeroFarms micro bok choy for garnishINSTRUCTIONS:
Instructions:
1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until
soft and fragrant.
2. Add tomatoes, breaking them up with a spoon, and stir in tomato paste, paprika,
and sugar.
3. Pour in vegetable stock and bring to a boil. Reduce heat and simmer for 20
minutes.
4. Use an immersion blender (or transfer to a blender) to purée the soup until
smooth.
5. Stir in heavy cream if using, and season with salt and pepper.
6. Ladle the soup into bowls and top with fresh micro bok choy for a crisp and
slightly peppery garnish.
